Keto Scrambled Eggs with Vegetables and Bacon
Start your day with a nutrient-packed and flavor-loaded breakfast: Keto Scrambled Eggs with Vegetables and Bacon. This quick and easy recipe combines fluffy, creamy scrambled eggs with the smoky crunch of crispy bacon and the vibrant freshness of sautéed bell peppers, zucchini, and spinach. Whisked with a touch of heavy cream, the eggs achieve an ultra-rich texture, making every bite indulgent yet low-carb. Perfectly balanced in protein, healthy fats, and fiber, this keto-friendly breakfast comes together in just 25 minutes and is ideal for keeping you energized and satisfied all morning. Whether you're following a keto lifestyle or just looking for a wholesome breakfast option, these scrambled eggs are the ultimate way to kickstart your day.
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Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 4 slices bacon
- 0.5 medium bell pepper, diced
- 0.5 small zucchini, diced
- 1 cup spinach
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by preparing the ingredients: dice the bell pepper and zucchini, and measure out the remaining ingredients.
Step 2
In a large skillet, cook the bacon over medium heat until crispy, about 5 minutes. Transfer the cooked bacon to a paper towel-lined plate and set aside, leaving the bacon drippings in the skillet.
Step 3
Add the diced bell pepper and zucchini to the skillet with the bacon drippings. Cook over medium heat until the vegetables are tender, approximately 4-5 minutes, stirring occasionally.
Step 4
While the vegetables are cooking, crack the eggs into a medium bowl. Add the heavy cream, salt, and black pepper. Whisk thoroughly until the mixture is well combined and slightly frothy.
Step 5
Once the vegetables are tender, add the spinach to the skillet and cook until wilted, about 1-2 minutes.
Step 6
Reduce the heat to low and push the vegetables to one side of the skillet. Add the butter to the empty side of the skillet and allow it to melt.
Step 7
Pour the egg mixture into the buttered side of the skillet. Allow the eggs to sit for a moment before gently stirring with a spatula.
Step 8
Continue to cook, stirring frequently, until the eggs are just set but still slightly runny, for about 3-4 minutes to ensure the eggs remain soft and creamy.
Step 9
Chop the cooked bacon and stir it into the eggs and vegetables.
Step 10
Serve the keto scrambled eggs with vegetables and bacon immediately, enjoying this hearty and healthy breakfast option.
Nutrition Facts
| Serving size | (458.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 685.5 |
| Total Fat 52.9g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 836.7mg | 0% |
| Sodium 1459.5mg | 0% |
| Total Carbohydrate 10.1g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 5.7g | |
| Protein 38.5g | 0% |
| Vitamin D 169.1IU | 0% |
| Calcium 158.1mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 956.8mg | 0% |
Source of Calories